It’s January and you know what that means… SUPER BOWL! This year, I wanted to make something that tastes great, can feed a large group of people and is great for left overs. The extreme cold weather we’ve been having over the last few weeks has helped me to make my decision – chili of course! I’ve only used the recipe below for family dinners, but it can also be used as an appetizer for your Super Bowl party this year. Set up a topping bar and you have a snack fit for an MVP!
Ingredients (Serves 6 – 8 people):
- 1 large yellow onion (diced)
- 3 pounds ground beef
- 1 large green pepper (diced)
- 1 large jalapeno pepper (diced)
- 1 shallot (diced)
- 1 bulb of garlic (minced)
- 2 tsp. olive oil
- 2 tsp. black pepper
- 2 tsp. salt
- ¼ tsp. cayenne pepper
- ¼ teaspoon chili powder
- 1 tsp. garlic powder
- 1 can (15.5 oz.) white beans (strained)
- 1 can (15.5 oz.) pinto beans (strained)
- 1 can (15.5 oz.) red kidney beans (strained)
- 1 (6 oz.) can tomato paste
- 1 (14.5 oz.) can oven roasted tomatoes
- 12 oz. beer (You can use any beer you have on hand, but wheat beers, stouts and porters seem to work well)
- 2 cups shredded cheddar cheese
- Sour Cream (1.5 lbs.)
- Scallions (for garnish)
- In a large skillet, brown chopped ground beef.
- In a large sauté pan, heat 2 tsp. olive oil over medium heat.
- Add olive oil, onion, garlic and sauté for about 5 minutes.
- Add green pepper, shallot and jalapeno.
- Strain ground beef and add to sauté pan. Stir thoroughly.
- Add beans, tomato paste, roasted tomatoes and garlic powder. Stir.
- Add beer.
- Transfer contents to crock pot.
- Cook on high for 3 hours and then set to low for another 2 hours.
- Spoon chili into bowls.
- Top with cheddar cheese, sour cream and scallions for garnish.
- Serve with fresh crusty bread or tortilla chips.